Countryfriedelkdeerwildgamesteak Food

COUNTRY FRIED STEAK

Steps:

• Cut steaks 3/4-inch thick. Pound the steaks with meat tenderizing hammer until about 1/4-inch thick. Season with salt and pepper, to taste, and rub on other spices if you have them.
• Start heating beef tallow or grease in Dutch oven. Be sure you have enough grease in the pan to cover the steaks (at least 1-inch.) Put the buttermilk in bowl and put the flour on a plate. Wet the steaks in buttermilk and then drag through flour making sure both sides have flour on them. If a thicker crust is wanted, then repeat this procedure again. When grease just begins to smoke, then you are ready to drop in a steak and cook. Cook steak until golden brown on both sides turning steak in grease, if needed. Repeat until all steaks are cooked.

COUNTRY FRIED STEAK

Steps:

• Trim visible fat from meat and cut into 4 equal serving pieces.
• Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides.
• Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.
• Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes.
• Take steak from the pan and drain.
• Leave about 2 Tbsp of drippings and all the browned flecks of crust in the pan.
• Turn the heat a bit lower, sprinkle Wondra flour int o the drippings and stir to keep from lumping while it browns.
• Slowly add half and half, stirring.
• Let it cook until thick, about 3 to 5 minutes.
• Taste and add seasoning, if needed.
• Return the steaks to the gravy and cook an additional 5 mins or so.
• Serve on plate, Mashed potatoes, maybe some green beans with country ham.

COUNTRY FRIED STEAKS

Steps:

• Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside.
• Coat steaks with remaining flour.
• Beat egg white and water; dip steaks, then dredge in cornmeal mixture.
• In a skillet over medium high heat, cook two steaks in 1 tablespoon oil for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired.
• Remove steaks and keep warm. Repeat with the remaining oil and steaks.
• Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for two minutes, stirring constantly; reduce heat to medium low.
• Add bouillon, marjoram, thyme and pepper; simmer, uncoved for 4-5 minutes, stirring occasionally.
• Serve over steaks.

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
• In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat.
• Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

COUNTRY FRIED STEAK

Steps:

• Mix together egg and milk in a medium sized shallow bowl; set aside.
• Preheat oil in a medium sized skillet over medium heat.
• While oil is heating, place flour on a sheet of aluminum foil or a flat plate.
• Take a piece of steak covering each side with flour.
• Press flour into meat with palm of your hand.
• Place flour covered meat one piece at a time in egg, making sure meat is covered with egg mixture.
• Repeat step 5.
• Repeat steps 5, 6, and 7 with remaining steak.
• Place each piece of meat in skillet, sprinkle each piece with 1/4 teaspoon of each seasoning salt and pepper (can add more seasoning salt and pepper if desired).
• Lightly brown each side of steak for 5 to 6 minutes or until desired brownness is reached.
• Serve with your favorite gravy and your favorite sides.

COUNTRY FRIED STEAK

Steps:

• Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
• Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
• Season both sides of cube steaks with additional salt and pepper, if desired.
• Dip cube steaks in milk, then dredge in seasoned flour.
• Dip floured steaks in egg wash, then again in the seasoned flour.
• Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
• Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
• Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
• Add enough butter to the pan to equal 3 tbsp along with the oil.
• Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
• Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
• Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).